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The Italian Job
Okay this is my big share for the end of the year. It make sound crazy, but I take making biscotti very seriously. Getting it right has taken me a number of years and I do feel I have it down to a fine art.
This makes a wonderful gift or a great little biscuit for an afternoon tea, or after dinner with a coffee or dessert wine, or for a sudden onslaught of visitors turn up. I just love it for my morning coffee, not too sweet, it’s just right.
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Venetian Spritz - My Way!
Perfect for a little weekend prelude. And while you are there read a poem or two it wouldn’t hurt.
The Art of Bagna Cauda
This recipe originates in the Piedmont region of northern Italy. You might think the garlic would overwhelm the taste buds however the strength dissipates when cooked in the warm milk.
What to do with the left over bottle of Marsala!
Elizabeth David in her classic book Italian Food suggested that Zabaione “is much recommended by Italian doctors as a restorative”…..